Photo: Ribollita Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
- 4 large cloves garlic, chopped
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 ribs celery, chopped
- 1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
- Coarse salt and freshly ground black pepper
- 2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked "small white beans" on international foods aisle of market
- 6 cups chicken stock or broth
- 2 cups tomato sauce
- 3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf
- 1 small white onion, thinly sliced or finely chopped, for garnish
- 1 cup grated Parmigiano-Reggiano, for garnish
Directions
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano
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By Chef_Jake
Dover, NY
on October 07, 2011
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Amazing, it was tasty. couldn't have been better, except I didn't put the bread in the recipe, and it still tasted good.
By BriarRose1987
on April 12, 2011
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This is my go to recipe when I have an unexpected crowd for dinner. It's super easy and I almost always have everything but the white beans and bread on hand to make it. Quick run to the store, $5 worth of extra ingredients, and in half an hour everyone is sitting around the table enjoying their soup with garlic bread and green salad. Added bonus that my kitchen isn't a disaster afterward! The only reason this doesn't get five stars from me is that it always seems to be lacking something. There's depth missing, but for a super cheap and easy standby this still can't be beat.
By donnatalley_4542949
saratoga spring...
on February 22, 2010
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I loved this recipe - try to make it with the pancetta, that really adds a depth of flavor to this great soup, that is even better the next day! Mangia!
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